Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics

摘要

The purpose of this study is to determine the glycaemic index of seven traditional Indian snacks modified in composition and preparation and to determine their giycaemic and insulinaemic response in type II diabetics. Blood glucose and insulin level at fasting, postprandial -1 hour and 2 hours in ten normal healthy volunteers were analysed after oral administration of 50 g pure glucose and later at weekly intervals with each of the test snack. Area under curve was calculated and compared for pure glucose and each test snack to determine the glycaemic index. Each of the test snack was administered in ten type II diabetics and the glycaemic and insulinaemic response was determined at fasting, postprandial -1 hour, 2 hours and compared with that of the normal volunteers. Changes in blood glucose and insulin levels (mean ? SD) at fasting and two time intervals in normal and diabetics were analysed using Student's paired't' test, and between the two groups using Student's unpaired't' test for each test snack. Sensory evaluation and satiety factor were obtained using five-point hedonic and visual assessment scale. Area under curve for each test snack was significantly lower (p<0.001) than that of pure glucose and hence all the snacks are confirmed as having low glycaemic index which ranged from 31 to 47%. The significant rise at postprandial -1 hour (p<0.001) and fall at postprandial -2 hours (p<0.001) in blood glucose levels and sustained insulin levels at postprandial - 2 hours was similar in normal and diabetics for each of the test snack. Sensory evaluation and satiety factor were similar for traditional and modified snacks.The seven modified traditional Indian snacks have low glycaemic index and do not have a hyperglycaemic effect in type II diabetics. Besides, their low glycaemic index status, high acceptability, and satiety factor makes these modified snacks most suitable for sustained consumption by type II diabetics and hence better glycaemic control.